Turkey Chowder

Name: Turkey Chowder
Ingredients: 2 teaspoons reduced-calorie margarine; 3/4 pound peeled, diced baking potato; 2 cups chopped onion; 1 cup finely chopped celery; 2 (10 1/2-ounce) cans low-sodium chicken broth; 1 (10-ounce) package frozen whole-kernel corn, thawed; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 3/4 cups chopped cooked turkey breast; 1 (12-ounce) can evaporated fat-free milk; 1 tablespoon all-purpose flour; 2 tablespoons water

13 ingredients

2 steps

Ingredients

2 teaspoons reduced-calorie margarine
3/4 pound peeled, diced baking potato
2 cups chopped onion
1 cup finely chopped celery
2 (10 1/2-ounce) cans low-sodium chicken broth
1 (10-ounce) package frozen whole-kernel corn, thawed
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 3/4 cups chopped cooked turkey breast
1 (12-ounce) can evaporated fat-free milk
1 tablespoon all-purpose flour
2 tablespoons water

Directions

1

Heat margarine in a Dutch oven over medium heat until melted. Add potato, onion, and celery to Dutch oven; cook, stirring constantly, 5 minutes. Add broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2

Remove 2 cups vegetables from broth with a slotted spoon; partially mash vegetables with a fork or potato masher. Return vegetables to Dutch oven. Add turkey and milk; bring to a boil over medium heat, stirring constantly. Combine flour and water, stirring until smooth. Gradually add flour mixture to Dutch oven; cook over medium heat, stirring constantly, 4 to 5 minutes or until thickened and bubbly.